Collaboration is the new culinary watchword, with chefs from all over the world looking to work alongside each other to create entirely new concepts.
A case in point is the recently opened Alameda Supper Club in downtown Los Angeles, led by Phoenix-based Chris Bianco, one of America’s best pizza purveyors, alongside Chad Robertson and Elisabeth Prueitt of San Francisco’s Tartine. The dinner-only enterprise takes you through Italy and the Mediterranean, and back to California, with the likes of lamb belly with salsa verde and kombucha cocktails.
At Palais by Perfect Pie in New York, one-time White House pastry chef Bill Yosses, has coaxed octogenarian Jean-Jacques Rachou, dubbed by the New York Times as “mentor to a generation” of classic French cooks, back into service as an active consultant to help expand the menu.
Morgan McGlone of Belles Hot Chicken sees collaboration as a global pursuit. With the help of culinary peers, his Melbourne fried chicken and natural wine concept will embark on a 2020 tour to Singapore, Hong Kong, London, Barcelona, Copenhagen, Los Angeles and New York, to name a few cities.
Too many cooks might not be a bad thing after all.
A version of this article was originally published in the December 2019 issue of SilverKris magazine